Hello Fellow Foodies! You may recognize me as the winner from abc's Season 3 of the Great American Baking Show! I'm a full-time foodie, traveler, attorney, and lover of life! I'm thrilled to share snippets of my life with you through this blog--from my favorite holiday recipes to exciting voyages abroad. READ MORE

This recipe for salmon skewers can be made outdoors on a grill, or inside in the kitchen. Either way, you will have delicious, moist salmon kebabs that are simple to prepare and nourishing for your body.

Salmon is a favorite of mine, but the hefty cost of wild-caught salmon (both financially and environmentally) prevents me from consuming it on a regular basis. However, we must be in the middle of salmon season since I found wild-caught salmon at my local grocer for less than $9 a pound!

This entire recipe can be made start-to-finish in less than 30 minutes. I made a little extra marinade that I brushed on the kebabs once they were on the grill. Since I live in a tiny studio apartment with no access to outdoors, I grilled these in my kitchen on a cast-iron griddle. They came out absolutely perfectly. I intended on bringing these for my lunch today, but I had an entire serving as soon as they were done since they were so flavorful and moist right off the grill.

To make the marinade, I mixed fresh dill with Dijon mustard, garlic, olive oil, lemon juice, salt and pepper. I then reserved about 1/3 of the marinade in a small bowl and set aside. Next, I cut the salmon into chunks and mixed it into the marinade. I allowed the salmon to sit in the refrigerator for about 20 minutes while I sliced the lemons and prepared the grill.

Once the griddle was hot, I grilled the kebabs for about 3 minutes on each side, lightly brushing with the remaining marinade. Serve immediately!

Grilled Salmon Skewers with Lemon

Author: Vallery

Prep time: 25 mins

Cook time: 8 mins

Total time: 33 mins

Serves: 8 kebabs

Ingredients

1 pound wild-caught salmon, scaly part of the skin removed

2 lemons, thinly sliced

2 tablespoons light/refined olive oil or safflower oil (do not use extra virgin olive oil--you need an oil with a high smoking point)

2 tablespoons lemon juice

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon + 1 teaspoon fresh dill, finely chopped

2 small garlic cloves, very finely chopped.

Skewers (if using wooden, soak them overnight)

Instructions

In a large bowl, combine the oil, lemon juice, dill, salt, pepper and garlic. Pour 1/3 into a smaller bowl and set aside.

Cut the salmon fillet, skin removed, into 1 and 1/2 inch chunks. Mix the salmon chunks in the large bowl of marinade. Cover with plastic and refrigerate for 20 minutes.

Meanwhile, prepare the lemons by thinly slicing them. Prepare the grill. If using a stove-top griddle, light the heat to medium-high.

Prepare the skewers by alternating the salmon chunks with the thinly-sliced lemon. Once the grill is hot, add the skewers and brush remaining marinade on the kebabs. Grill for 3-4 minutes on each side, until done. Serve immediately.